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In today’s fast-paced world, the demand for healthy, quick, and refreshing meal options has surged. As more individuals seek to maintain a balanced lifestyle, vibrant dishes that are not only nourishing but also pleasing to the palate have become increasingly popular. One such dish that perfectly embodies these qualities is the Cold Chicken Quinoa Bowl. This recipe is not just a meal but a canvas for creativity, making it suitable for various occasions, from casual lunches to festive gatherings.

Cold Chicken Quinoa Bowls

Discover the unbeatable combination of flavor and nutrition with Cold Chicken Quinoa Bowls! Perfect for busy lifestyles, these bowls feature a hearty base of protein-rich quinoa topped with juicy chicken, fresh vegetables, and a zesty dressing. Ideal for meal prep, picnics, or casual dining, this dish is not just delicious but also customizable to suit your taste. Packed with essential nutrients, it's a satisfying meal you can enjoy all year round. Try it today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water

2 cups cooked chicken breast, shredded or diced

1 medium cucumber, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 ripe avocado, diced

½ cup corn (can be frozen or canned)

½ cup black beans, thoroughly rinsed and drained

¼ cup red onion, finely chopped

Juice of 1 lime

¼ cup fresh cilantro, finely chopped

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Optional toppings: crumbled feta cheese, sliced jalapeños, or your favorite hot sauce

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until all the water has been absorbed. After cooking, remove the saucepan from heat and let it sit, covered, for another 5 minutes. Fluff the quinoa gently with a fork and set it aside to cool.

    Prepare the Vegetables: While the quinoa cooks, take the time to prepare the vegetables. Dice the cucumber and halve the cherry tomatoes. Finely chop the red onion. If you’re using frozen corn, be sure to steam or microwave it until warmed through.

      Combine Ingredients: In a large mixing bowl, combine the cooled quinoa with the cooked chicken, diced cucumber, halved cherry tomatoes, corn, black beans, and finely chopped red onion.

        Make the Dressing: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, chopped cilantro, and season with a pinch of salt and freshly cracked black pepper to taste.

          Toss the Salad: Drizzle the dressing over the quinoa mixture and gently toss everything together until all the ingredients are well mixed and coated with the dressing.

            Add Avocado: Just before serving, carefully fold in the diced avocado to preserve its shape and creaminess.

              Serve Cold: Dish out the quinoa bowls into serving plates or bowls and feel free to add optional toppings like crumbled feta, sliced jalapeños, or a drizzle of your favorite hot sauce for an extra kick.

                Garnish: For a fresh finish, sprinkle additional chopped cilantro on top of each bowl.

                  Prep Time | Total Time | Servings: 15 minutes | 30 minutes | Serves 4